This is from the April/May 2002 edition of Light & Tasty.

1 jar (14 oz) meatless spaghetti sauce
1 jar (4-1/2 oz) sliced mushrooms, drained
1 cup (8 oz) 1 % cottage cheese
1 cup (4 oz) shredded part-skim mozzarella cheese
1 egg white
3 cups cooked long grain rice
2 tablespoons grated Parmesan cheese

In small bowl, combine spaghetti sauce & mushrooms; set aside. In another bowl, combine cottage cheese, mozzarella & egg white; mix well.
In microwave-safe 8 in square baking dish coated with cooking spray, layer a third of the sauce, half of the rice & half of the cottage cheese mixture; repeat layers. Top with the remaining sauce. Microwave, uncovered, on high for 5 minutes. Microwave at 50% power for 10-15 minutes or until heated through. Sprinkle with Parmesan cheese. Let stand 5 minutes before serving.

Makes 6 servings: 1 cup each

Each serving equals 238 calories, 6 g fat, 2 g fiber